Heelacious

"We are in "quasi-summer" shipping mode now. Meaning, we are watching the weather, timing the shipments to be in constant transit (movement is our friend) and starting with some refrigeration to certain lane segments. i will be communicating further soon on "full fledged" summer shipping mode.

WD"

Thanks to you and Cheron for the replies. By "delay" I mean "not deliver until October." Wonder if that's possible...

BTW, who is WineDavid and where should I have gone to find that information? Trying to get my bearings around here.

themostrighteous

Heelacious wrote:BTW, who is WineDavid and where should I have gone to find that information? Trying to get my bearings around here.

WD is the man behind it all. he's part Wizard of Oz & part Commish as far as i can tell. all i know is that he selects wines that i have an unusually high probability of enjoying.

now, as for getting your bearings, post here for (the then current) offering specific questions or in the Pub for everything else. you'll get a response sooner or later. no guarantees on whether it is useful.

HitAnyKey42

themostrighteous wrote:WD is the man behind it all. he's part Wizard of Oz & part Commish as far as i can tell. all i know is that he selects wines that i have an unusually high probability of enjoying.

now, as for getting your bearings, post here for (the then current) offering specific questions or in the Pub for everything else. you'll get a response sooner or later. no guarantees on whether it is useful.

And posts from TMR that are useful tend to be even less frequent. You lucked out with the above being relatively useful.

UbiDubi

Heelacious wrote:Thanks to you and Cheron for the replies. By "delay" I mean "not deliver until October." Wonder if that's possible...

BTW, who is WineDavid and where should I have gone to find that information? Trying to get my bearings around here.

Thanks.

WineDavid would be "Da Man". Mr. Wine Woot. Screen name "WineDavid39". WineDavid runs Wine Country Connect, the "company" that fulfills all the orders here on wine.woot. He is around the forums and will answer questions. And you came to the right place to find answers. This forum, unlike it's big brother, is a fun, friendly, and informative place. These forums also have several of the wine makers as frequent guests. "eljefetwisted " is from Twisted Oak Winery and was very helpful earlier in the week.

I'm not positive, and WD may materialize to answer this, but as far as delaying your order for several months, I don't think that is possible. They will ship as soon as possible. And guarantee your shipment will arrive in good condition.

And I like to think of WD more like Willy Wonka than the Wizard of Oz.

INTLGerard

The bottles are placed upside down in boxes and held in a warehouse for distribution. This helps keep the cork hydrated and expanded while it awaits its final destination...which hopefully is your table! At home it is still preferable to store the wine on its side but this an expensive proposition when shipping cases.

ERMD

UbiDubi wrote:WineDavid would be "Da Man". Mr. Wine Woot. Screen name "WineDavid39". WineDavid runs Wine Country Connect, the "company" that fulfills all the orders here on wine.woot. He is around the forums and will answer questions. And you came to the right place to find answers. This forum, unlike it's big brother, is a fun, friendly, and informative place. These forums also have several of the wine makers as frequent guests. "eljefetwisted " is from Twisted Oak Winery and was very helpful earlier in the week.

I'm not positive, and WD may materialize to answer this, but as far as delaying your order for several months, I don't think that is possible. They will ship as soon as possible. And guarantee your shipment will arrive in good condition.

And I like to think of WD more like Willy Wonka than the Wizard of Oz.

dianefreda

tarheel17 wrote:“So sorry I’m late, Mrs. Woot.”
*shuffles papers sheepishly*
“Let’s see, I have my homework assignment somewhere…”
*drops pencils, papers, random playing cards all over the floor*
“OK, OK, here it is. Really, I’m sorry I didn’t get it done in time….maybe you could give me an extra credit sort of thing to do later?”
*slinks back to desk and slouches as low as possible, avoiding the glares from her classmates and teacher…*
--------------------------------------
EDIT:The 2005 Twisted Oak *%#&@! was tasted. Please don't take off too many points....

Ahem. So, tonight I raced back (inasmuch as anyone can race back through rush hour traffic) home to taste my labrat bottle. Since I am late to post, I decided to do a three part analysis (you know, for extra credit and all that…). Follow along if you will.

PART ONE: How the wine does by itself (or, what to do while you wait for dinner)
I popped the cork, started some laundry, ran on the treadmill for 30 minutes, showered, and 1.5 hours later, poured myself a glass. This is my version of lazy-gal’s-decanting.
I swirled and sniffed and I got a little rubber dust, and some overripe blackberries. Nice.
On the palate I got my first EVER taste of smoked meats (in wine, that is). I hear that description often for certain red wines, but I’m happy to say that for the first time EVER in my 2-year taking-wine-seriously career, this blend has finally given it up. To my very own personal olfactory bulb. This is very exciting to a wine geek like me. Besides that, I noticed a rich midpalate, very smooth, that transitions perfectly to the finish with just a hint of spice. My only complaint at this point was that the finish was a tad too ‘hot’ (alcoholic) to me.

PART TWO: How the wine does with food (or, how to best disguise my wine addiction with an appearance of normalcy)
Having been out of town since Monday night, there wasn’t a whole lot to choose from in the dinner department. So I settled for leftovers of what appear to be a Black Bean Mango Barley dish (obviously, not something I made). The dish itself is sweet, but a tad bland. Now, I am always hesitant to pair wine and food. Always. No matter what anyone says, I usually do not enjoy wine and food together. I’d say 90% of ‘accepted wine pairings’ (like shiraz and dark chocolate, or chianti and spaghetti with tomato sauce) I don’t like. This is perhaps because I am a slight supertaster (yep, took the test and everything) or maybe I just like my wine unadulterated. Who can tell.
Anyway, I can count on both hands the number of times that I have truly felt that the food enhanced the wine and vice versa in my dining experience (30 years, for you nosy types). So imagine my surprise when I discovered that THIS wine and THIS dish, went hand and hand like PB&J. I was so excited I wolfed everything down and guzzled my first glass with naught but a few notes, which were:
This wine is GREAT with food, it brings out the sweetness of the dish with its contrasting sour and earthiness. Meanwhile, the alcoholic finish completely disappears. I can’t get enough of it!

PART THREE: How the wine does against a contender (or, how to irritate your building manager by recycling way too many glass bottles each week)
In the kitchen, I found a bottle of Il Tarocco Chianti Classico 2005 on the counter. No telling how long it’s been open – my husband is not at home right now to query. I did not buy it, nor have I ever seen it before. I’m guessing it’s about a $10 bottle, but don’t’ know for sure.
Anyway, when a wine geek like me sees two open bottles on the counter, there is only one recourse: pit them against eachother! Who cares if one is sangiovese, and one is a Spanish blend. It matters not to the nerdy girl in the first row.
What I found was that the Twisted Oak retained it’s lovely charred sausage personality, complete with bloody fruit and even some stone and dirt (which I hadn’t noticed before). The Chianti? Well, let’s just say the fruit flavors were AWOL, and it was a sour, sour, SOUR experience. I’m back on the TO and sucking it down happily.

Thanks to everyone for reading this entirely too long post. And most of all, thanks to el jefe for making such great wine! This is not some mass-marketed fruit bomb with zero personality (but big bahonkas). This is the real deal. The kind you take home to marry. This wine is in it for the long haul.

It's all your fault-I was giving the bank account a rest this week after going crazy with the Ty Caton (which by the way has partly arrived and is fine so far), and after your description I fell right off the fence. So much for will power.

barrymccochener

New fuy here. Quick question: Is it possible to order here and have shipping delayed until it's not hot enough to fry an egg outside? Arizona is not wine friendly these days. (Unfortunately, shipping to work is not an option right now.)

Thanks.

Since I've seen this and your second post, I feel inclined to inform you that very, very few offerings from wine.woot can be ordered/shipped to Arizona. You're definitely welcome to learn from the forums and participate, but your best bet to try a lot of the wines offered here will be via your local wine shop. This offering is the first in about 5 months that has been able to go to Arizona. I just don't want you to get excited and then have your hopes and dreams shattered...

Heelacious

barrymccochener wrote:Since I've seen this and your second post, I feel inclined to inform you that very, very few offerings from wine.woot can be ordered/shipped to Arizona. You're definitely welcome to learn from the forums and participate, but your best bet to try a lot of the wines offered here will be via your local wine shop. This offering is the first in about 5 months that has been able to go to Arizona. I just don't want you to get excited and then have your hopes and dreams shattered...

eljefetwisted

gcdyersb wrote:Decided to purchase the 3-pack as a first-time woot-er. Good mix of varietals, positive feedback on the wine, and significantly below retail price. Worth a shot!

Got a question for eljefe: do you try to time your shipping so it arrives during the week? I'm in SoCal and had it shipped to a business address that run 9-5, M-F. I'm mainly worried it'll get stuck someplace with poor climate control over the weekend if it goes out promptly Friday.

When we ship from the winery we do everything we can to ensure the wine does not sit over the weekend - in fact during the Summer we will only ship Monday and Tuesday. For the wine.woot they do their own shipping - but from what I have read here they also try to avoid the weekend sit.

You're doing the right thing sending it to a business: open every biz day during biz hours so the Brown Truck Person gets it to you on the first try!

eljefetwisted

tarheel17 wrote:On the palate I got my first EVER taste of smoked meats (in wine, that is). I hear that description often for certain red wines, but I’m happy to say that for the first time EVER in my 2-year taking-wine-seriously career, this blend has finally given it up. To my very own personal olfactory bulb.

Cool! Isn't this stuff fun? ;) That smoky meat character is what Mourvedre brings to the party, the *%#&@! blend is about half Mourvedre.

tarheel17 wrote:Thanks to everyone for reading this entirely too long post. And most of all, thanks to el jefe for making such great wine! This is not some mass-marketed fruit bomb with zero personality (but big bahonkas). This is the real deal. The kind you take home to marry. This wine is in it for the long haul.

Not that there is anything wrong with big bahonkas - thanks for the great report!

eljefetwisted

We *will* ship to AZ from the winery during the Summer, since to most parts of the state it is an overnight trip. The trick at the receiving end is to be absolutely certain you are able to get it on the first delivery attempt. Best way to do that is ship it to a commercial address, because they tend to get earlier deliveries and there is always someone there to sign for it.

blusky558

UbiDubi wrote:There's only one in my book. Gene Wilder, and please don't refer to him as "old". Although I will agree with "creepy" for Depp.

I have the original soundtrack on vinyl, and at one point knew all the songs by heart. No one does Wonka like Gene.

On a wine note: got my TC field blend and DC both today, along with certain rubber chicken I ordered direct from TO. Taking said chicken to a 70's disco concert in the park after work. Wine, chicken and disco, great combo.

eljefetwisted

themostrighteous wrote:that's one cool cat: dude FOUND your Twisted Oak PS, and we're having it at CWWT#3 this weekend!!! if you email us a picture of you, i'll print it, attach it to a chair & we'll all pretend that you are right there w/ us! we'll be sure to post our impressions here after the fact.

For sure! I am on my travel laptop which means I don't have my photos with me. If you can use this little tiny photo on this page:

paryb

For the new folks worried about the heat, and summer shipping, I live in Southern New Mexico, it is Hot, Hot and Dry. No good when you are with the ladies, no good in the desert. I just received my TY Field blend, all six bottles are cool to the touch, no swell, no leak, they feel fine, and they don't kiss bad either...Wait, that last part I don't know for sure.

189 Bottles of wine from Woot so far!
$3319.36or a mere $17.56 per bottle.

wine.woot Keeping Paryb in the red(and sometimes white) since 5/9/2007

CatherineB

SonomaBouliste

eljefetwisted wrote:Got some time before the afternoon sales calls to check back in - BTW we got a definite placement of Petite Sirah at Charlie Palmer's in the Four Seasons!

To keep the corks hydrated. Probably not a big deal since the storage time is relatively short but we think it is the best practice.

The does have to be stored vertically for structural reasons! Pallets of 56 cases each are stacked four high. Storing the wine on its side would not support the weight.

French wine is often packed on its side in different shape boxes (3 layers of four or two layers of six). The bottles need to be alternated "head to toe" for stable stacking. They usually start with bulk glass, i.e. not already packed in cases. All mobile bottlers, and most bottling lines, period, are set up for stand-up cases. I once worked at a winery where we received glass in standard cases, but then tissue wrapped each bottle and packed in 2x6 lay down cardboard cases. Between the tissue wrapping, carton construction, insert folding, used box breakdown, etc. we had 22 people on a bottling line that otherwise would have needed 6. To top it off, retailers complained because the cases had a different footprint and didn't fit in with the way they stored wine.

eljefetwisted

eric9tx wrote:Is the chicken actually on fire, or is that just a lucky trick of the picture?

its on fire! I've tried with other chickens and they don't catch. but that one wanted to flame for whatever reason. trivia: that is the same chicken that appears in my current WLTV forum avatar. probably just a coincidence.

eljefetwisted

SonomaBouliste wrote:French wine is often packed on its side in different shape boxes (3 layers of four or two layers of six). The bottles need to be alternated "head to toe" for stable stacking. They usually start with bulk glass, i.e. not already packed in cases. All mobile bottlers, and most bottling lines, period, are set up for stand-up cases. I once worked at a winery where we received glass in standard cases, but then tissue wrapped each bottle and packed in 2x6 lay down cardboard cases. Between the tissue wrapping, carton construction, insert folding, used box breakdown, etc. we had 22 people on a bottling line that otherwise would have needed 6. To top it off, retailers complained because the cases had a different footprint and didn't fit in with the way they stored wine.

well, yeah, anythings possible. we'd rather keep it simple and inexpensive. that tissue adds up too!

kylemittskus

New fuy here. Quick question: Is it possible to order here and have shipping delayed until it's not hot enough to fry an egg outside? Arizona is not wine friendly these days. (Unfortunately, shipping to work is not an option right now.)

Thanks.

By the way, this Wine David everyone is telling you about is the dude who runs this joint. Rumors are he gets plastic surgery every three years to change his appearance and once, he killed a guy with Chardonnay. Welcome!

"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke

"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen

jkwest

eljefetwisted wrote:I understand we're in a Nugget store down that way, best bet woukd be to call ahead.

From Auburn you are about 2 hours to Twisted on 49. We guarantee we'll have everything in stock. Skip the city and make a day of it!

Tell you what....I bought 2 batches here....if they are everything that I am hoping that they are, I will steal my wife away for a Saturday and come on over!!! Maybe even wear my Polyphemus or Vayniac t-shirt so you can tell who I am....

jkwest

UbiDubi wrote:I'm thinking there might be enough of us up in this area to get a group tasting sometime. Or maybe WD needs some "scouts" to check out some of the smaller wineries.

That would be wonderful!!!

Hell, I am a wine member of about 4 different wineries from Auburn to Grass Valley..I could put a good word in for those places...not quite sure they have the stock to support a wine.woot week.....but, they probably would like to try...

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